Bioactive compounds and physicochemical properties of lychee fermented vinegar

Authors

  • Rawisara Ruenwai School of Agriculture and Natural Resources, University of Phayao
  • Yuparat Potisate School of Agriculture and Natural Resources, University of Phayao

Keywords:

Antioxidant activity, Fermented vinegar, Phenolic, Flavonoid, Lychee

Abstract

The health benefits of lychee have been recognized to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various biological activities. Low grade lychee (Litchi chinensis Sonn.) cv. 'Hong Huay' pulp and peel were used as raw materials in vinegar fermentation. This study aimed to investigate the optimum ratio of lychee pulp and peel on the physicochemical properties, content of bioactive compounds and antioxidant capacities. The results showed that optimized ratio of lychee pulp and peel was 1:3 by volume which the amounts of acetic acid and alcohol were 1.98% and 0.3%, respectively. Supplementation with lychee peel resulted in higher contents of phenolic and flavonoid and in agreement with antioxidant capacities. The appearance of lychee fermented vinegar was more lightness in the conditions containing solely lychee pulp or peel. These results revealed that low grade lychee has the potential to be used in vinegar fermentation and applied further in the functional food industry.

References

Kadam SS, Deshpande SS. Lychee. In Handbook of Fruit Science and Technology. Salunkhe, DK and Kadam, SS (eds.) Basel, New York; 1995. p. 435-443.

Zhao L, Wang K, Wang K, Zhu J, Hu Z. Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review. Compr Rev Food Sci Food Saf. 2020;19(4):2139-2163.

Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ. Varieties, production, composition, and health benefits of vinegars: A review. Food Chem. 2017;221:1621-1630.

Queiroz ER, Abreu CMP, Oliveira KS, Ramos VO, Fráguas RM. Bioactive phytochemicals and antioxidant activity in fresh and dried lychee fractions. Rev Ciênc Agron. 2015;46: 163-169.

Mahannopkul W, Inprasit K. Banana cider production. Bull Dept Sci Ser. 2012;60(188):8-9.

AOAC. 2005. Official method of analysis. Association of Official Analytical Chemists. USA: Arlington, VA; 2005. 1015 p.

Andrea B, Olivia Dumitrita R, Adela MP, Zoriţa S, Claudiu IB, Carmen S. Comparative polyphenolic content and antioxidant activities of some wild and cultivated blueberries from Romania. Not Bot Hort Agrobot Clu. 2011;39(2):70-76.

Su D, Zhang R, Hou F, Zhang M, Guo J, Huang F, Deng Y, Wei Z. Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents. BMC Complement Altern Med. 2014;14(1):9.

Sabrin RMI, Gamel AM. Litchi chinensis: medicinal uses, phytochemistry, and pharmacology. J Ethnopharmacol. 2015;174: 492-513.

Rivera-Lopez J, Ordorica-Falomir C, Wesche-Ebeling P. Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation. Food Chem. 1999;65:195-200.

Zhao M, Yang B, Wang J, Li B, Jiang Y. Identification of the major flavonoids from pericarp tissues of litchi fruits in relation to their antioxidant activities. Food Chem. 2006;98: 539–544.

Liu Q, Tang GY, Zhao CN, Gan RY, Li HB. Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants 2019;8:78.

Sharafi S, Rasooli I, Beheshti-Maal K. Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods. Iran J Microbiol. 2010;2(1):38-45.

Khaewsuwan C, Teanchaitad N, Manorom S, Haohan N. Production of healthy vinegar drink from pineapple peel syrup. Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi; 2012. 65 p.

Punyanunt S, Phadungath C, Chalermsanyakon W. Development of pineapple wine and fermented pineapple vinegar from pineapple waste. Proceeding of the 6th Muban Chombueng Rajabhat National Conference; Ratchaburi: Muban Chombueng Rajabhat University; 2018. Mar 1; p. 454-461.

Lapa P, Chompreeda P, Haruthaithanasan V. Development of fermented vinegar from black glutinous brown rice process. Agricultural Science Journal (Thailand). 2012;43(1):23-32.

Boonsupa W, Pimda W, Sreeninta K, Yodon C, Samorthong N, Bou-on B, Hemwiphat P. Development of fermented banana vinegar: chemical characterization and antioxidant activity. JFHB. 2019;12(1):21-27.

Saithong P, Nitipan S, Permpool J. Optimization of vinegar production from Nipa (Nypa fruticans Wurmb.) sap using surface culture fermentation process. Appl Food Biotechnol. 2019;6(3),193-200.

Downloads

Published

2021-04-30

How to Cite

1.
Ruenwai R, Potisate Y. Bioactive compounds and physicochemical properties of lychee fermented vinegar. Health Sci Tech Rev [Internet]. 2021 Apr. 30 [cited 2024 Nov. 17];14(1):88-95. Available from: https://li01.tci-thaijo.org/index.php/journalup/article/view/247014

Issue

Vol. 14 No. 1 (2021): January - May

Section

Research articles

License

Copyright (c) 2021 Naresuan Phayao Journal

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

ผู้นิพนธ์ต้องรับผิดชอบข้อความในบทนิพนธ์ของตน มหาวิทยาลัยพะเยาไม่จำเป็นต้องเห็นด้วยกับบทความที่ตีพิมพ์เสมอไป ผู้สนใจสามารถคัดลอก และนำไปใช้ได้ แต่จะต้องขออนุมัติเจ้าของ และได้รับการอนุมัติเป็นลายลักษณ์อักษรก่อน พร้อมกับมีการอ้างอิงและกล่าวคำขอบคุณให้ถูกต้องด้วย

The authors are themselves responsible for their contents. Signed articles may not always reflect the opinion of University of Phayao. The articles can be reproduced and reprinted, provided that permission is given by the authors and acknowledgement must be given.